Asiago & Herb Savory French Toast

If I am invited for brunch, I go for the bloody marys and maybe a home fry or two. Sweet, doughy breakfast foods, such as pancakes and waffles smothered in syrup do not really appeal to me. However if this were on the menu, you could keep your home fries. The idea of a savory French toast is one I really wish I came across sooner. It would certainly stop me from eating lunch at 9am, when I can’t find a satisfying breakfast food.

Asiago & Herb Savory French Toast
serves 2

1/2 c asiago cheese (or parmesan)
2 t finely chopped herbs (I used rosemary and oregano)
2 garlic cloves, minced
1/2 small onion, finely chopped
1 t salt
1/2 t pepper
1/2 c milk
12 baguette slices (I used wheat)
2 T butter

In a casserole dish, combine the cheese, herbs, garlic, onion, salt, pepper and milk. Mix well and add baguette slices in a single layer. Let sit 1 minute and flip, scooping the cheese-herbs mixture on top of the bread. In a large skillet, melt butter over medium-high heat. Add slices, with the cheese-herb mixture pressed into both sides of the bread. Cook 6-8 minutes on each side, flipping every 2 minutes to prevent sticking (cheese will melt and stick a bit). If desired, transfer to a baking sheet and broil 2-3 minutes on each side, for an extra crisp.